Grandma Molasses

Chewy and soft molasses coffee cookies

A plain old molasses cookie that isn`t so plain…

Molasses and coffee is one of my favourite combinations. I love it in marinades and in cakes but this is the first time that I have come across it in a cookie recipe. Turns out the molasses-coffee combo has been around for eons. In fact, this recipe likely dates back to the 1800s.

The coy coffee flavour makes the cookie feel decidedly modern in taste. And it`s a little deceptive — if you didn`t know there was coffee in the recipe you might be hard pressed to figure out what the extra yummy flavour is.

If you’re looking for an everyday kind of cookie that’s simple and satisfying I’d say this is for you.

Definitely an afterschool sort of cookie in our house, you can dress them up with a little leftover frosting or may be some jam, or sandwich with frosting and jam.

I made this batch with two cups of white flour and one cup of barley flour but suit yourself. You can use all white flour or mix is a little whole grain. The spicing is mild but if you prefer a bit of a kick double the ground ginger called for.

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Sound’s like something I will make. My husband has a gluten allergy but my recipe for his ginger cookies is the same only I use gluten free brown rice flour. I think this will work the same. Let you know after I try it.
Joyce

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Bridget

I’m Bridget Oland, the unofficial company cook here at Grandma Molasses. By day I’m the marketing manager and recipe developer. By night I’m a busy mom who’s working hard to raise kids who appreciate good food. Read more